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Dandelion is considered a very cleansing herb for the liver. Today we share a recipe to make the well-known drink "summer wine" with its flowers.
Dandelion flowers bloom in all their splendor during the spring, as if wanting to remind us that they are there, ready to serve.
The dandelionTaraxacum officinale) is a generous plant, considered the great cleanser of the liver. This beautiful little plant, also known as wild chicory, can be eaten entirely: root, leaves and flowers. In its slightly bitter leaves we will find countless minerals: calcium, iron, provitamin A. They are also diuretic, with the particularity of saving potassium, thus preventing or avoiding cramps. On the other hand, its vibrant yellow flowers have high quality pollen and lecithin; it is recommended to consume without washing them. Its roots are used toasted and ground as a substitute for coffee.
A different option is to prepare, from its flowers,summer wine. To learn how to prepare it, Dr. Sara Itkin, a general practitioner and naturist from Patagonia Argentina, shares her knowledge with this old recipe.
Recipe extracted from the book «Edible Wild Plants of Andean Patagonia» Part I - exotic, by Eduardo Rapoport, L. Margutti and E.Sanz. 1997
- 3 liters of dandelion flowers wide open, without peduncles.
- 2 and ½ liters of boiling water.
- 2 and ½ liters of cold water.
- 2 oranges
- 1 lemon
- 1 and ½ kilo of sugar.
- Cloves (if you like).
- 1 and ½ cups of chopped raisins.
- 2 tablespoons of warm tea.
- 1 tablespoon fresh yeast.
How to prepare
- On a dry, sunny day, collect about 3 liters of wide open flowers, without stems. The flowers must be collected from clean, uncontaminated places. Nor do they join them from sidewalks and edges of busy streets. They should not be washed.
- Put them in a large container and add 2 1/2 liters of boiling water.
- Cover them with a clean cloth and let them soak for 2 days, mixing them 1 or 2 times a day.
- On the third day, drain the soaking water and put it in a container.
- Add the peels of 2 oranges and a lemon finely cut, without skins and 1 1/2 Kg of sugar (stir so that the sugar dissolves well).
- Bring them to a simmer for half an hour, stirring from time to time. You can add some cloves to it if you like.
- In another container put 1 1/2 cups of chopped raisins, the juice of the oranges and the lemon and add all the liquid from the boil plus another 2 1/2 liters of cold water.
- Cover with clean cloth and let cool.
- Add 2 tablespoons of warm tea and a tablespoon of yeast, preferably fresh.
- Cover it again with the cloth and let it rest for 2 days. On the third day, we will transfer the liquid to bottles.
- After 3 days strain and transfer the liquid to bottles, without filling them to the top. Cover them with corks made of cloth or cotton, so that they ferment. Place the bottles in the dark. Wine can be drunk after 3-4 weeks.